Detailed step-by-step description of how to cook the dish "Roast pumpkin & couscous salad". Try it by all means
- Preheat oven to 180°C. Place pumpkin on a baking tray. Drizzle with 2 tablespoons of oil and season with salt and pepper. Gently toss to combine. Roast in preheated oven, shaking pan occasionally, for 1 hour and 10 minutes or until golden and crispy.
- Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 20 minutes or until dark brown and slightly crispy. Remove from heat and transfer to a plate lined with paper towel.
- Bring stock and butter to the boil in a saucepan over high heat. Combine couscous and raisins in a large heatproof bowl. Pour boiling stock over couscous, stirring with a fork. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
- Add roast pumpkin, onion, cinnamon, cumin and half the coriander. Stir to combine. Season with salt and pepper. Sprinkle with remaining coriander.
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